Mason Jar Greek Salad
The secret to a mason jar salad that doesn't wilt is all in the layering. Dressing goes in first, then sturdy vegetables, then delicate greens on top. When you're ready to eat, just shake the jar or dump it into a bowl. This Greek salad version keeps the cucumbers and peppers crisp, the feta creamy, and the dressing evenly distributed — no sad, soggy lettuce at the bottom.
Lunch · Back-to-School · No-Cook · Vegetarian • 15 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- freshly ground black pepper
- ½ cup cherry or grape tomatoes, halved
- ½ cup English cucumber, quartered and sliced ½-inch thick
- ¼ cup bell pepper (any color), diced
- 2 tablespoons pitted Kalamata olives, halved
- 2 tablespoons thinly sliced red onion
- 3 tablespoons crumbled feta cheese
- 1 cup chopped romaine hearts
- 1 wide-mouth quart mason jar with lid
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Steps
- Make the dressing in the bottom of the mason jar: combine olive oil, red wine vinegar, oregano, salt, and a few grinds of black pepper. Screw the lid on and shake until emulsified. Unscrew the lid.
- Layer the ingredients in this exact order (bottom to top): tomatoes, cucumbers, bell pepper, olives, red onion, feta cheese, and finally the romaine — loosely packed so it doesn't get crushed.
- Screw the lid on tightly and refrigerate until ready to pack. The salad will stay fresh for up to 3 days this way — the dressing stays at the bottom and the greens stay dry.
- To eat: shake the jar vigorously with the lid on to coat everything in dressing, then eat straight from the jar, or dump the contents into a bowl and toss. Add a fork and you're done.
Tips & Variations
Make Ahead
These jars keep beautifully in the fridge for up to 3 days. Assemble on Sunday night for grab-and-go lunches Monday through Wednesday. The key is keeping the dressing at the bottom and the greens at the very top so nothing wilts. Add a few pita chips in a separate bag if you want some crunch.
Storage
Assembled jars keep up to 3 days in the refrigerator. Don't freeze — the fresh vegetables will turn to mush. If prepping more than 3 days out, store the dressing and dry components separately and assemble the night before.
Substitutions
Make it vegan by swapping the feta for a tablespoon of nutritional yeast or a scoop of hummus at the bottom. Add a scoop of cooked quinoa or chickpeas for a heartier salad. Swap romaine for baby spinach or mixed greens. Lemon juice and a pinch of garlic powder work in place of red wine vinegar if that's what you have.
Reviews
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